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First article: Representative Varieties and Three Aromatic Zones in the Yiwu Tea Area (click to read); Second article: Dongguan Warehouse, Kunming Warehouse, Hong Kong Warehouse, Flavors, White Frost, "Warehouse Manipulation" Issues (click to read); Third article: Storage Cycle Issues for Yiwu Green Bud Tea (click to read); Fourth article: Storing Puer, Pursue Famous Mountain Origins or Quality? Fifth article: Differences in Small Heap Fermentation, Large Heap Fermentation, and Tea Evolution Ripe Tea Techniques? The following is Part Four, focusing on storing Puer, pursuing famous mountain origins or quality? Shi Yun: I would like to express great appreciation for Teacher Li Yang's sharing. A young lady just now wanted to ask President Zheng and Teacher Li Yang about a conversion issue. Zhou Xin: Teacher, regarding storage, for example, Tianmen Mountain, does it mean that as long as its glycoside content is high, and the catechin and caffeine content is low, it suggests that it requires higher humidity? And Menghai tea, with higher catechin and caffeine content, has lower humidity requirements, only forming white frost when humidity exceeds 14%. This is the first time I've heard this, so I want to confirm if my understanding is correct. Zheng Shaohong: Indeed. For instance,…

I. Poor Quality Manifestations The main manifestations of poor quality in albino tea include overgrowth of new shoots, distortion of buds and leaves, hindered recovery to green, and physiological disorders. 1. Overgrowth of New Shoots Overgrowth is the mildest manifestation of poor quality. When new shoots develop to have two or three leaves, they no longer produce new leaves but instead show a significant increase in stem length. The length of a one-bud-two-or-three-leaves shoot can reach over 10 cm, sometimes even exceeding 15 cm. These buds and leaves are well-albino, but due to their excessive length, they are unsuitable for flat or strip-shaped tea processing. However, there is still room for processing into coiled or curled teas. This phenomenon is more likely to occur in leaf-white type albino teas. Morphology of Overgrown Albino Shoots 2. Distortion of Buds and Leaves Distortion primarily occurs in tea buds that sprout later during lower temperatures. It is characterized by hooked bud shapes, hardened green stems, long and slender leaves resembling willow leaves, twisted leaf surfaces with asymmetric veins, irregular leaf margins, and snow-white coloration that is hard and thin. These buds and leaves cannot be processed into normal fresh leaf shapes, and the…

Longjing tea is renowned both at home and abroad, but how can one distinguish between different grades of Longjing tea? What are the characteristics of each grade? Below is a brief introduction to various grades of Longjing tea collected from the internet by YouYou Tea Leaves Network for reference by Longjing tea enthusiasts. Superior Grade Longjing Tea: The quality characteristics are: flat, smooth, sharp and slender, uniform and clean; color is tender green with a glossy hue; aroma is fresh, rich and long-lasting; infusion color is tender green and bright; taste is sweet and refreshing; the infused leaves are young and whole. Special Grade Longjing Tea The quality characteristics are: flat, smooth, sharp and slender, uniform and clean; color is tender green with a glossy hue; aroma is fresh, rich and long-lasting; infusion color is tender green and bright; taste is sweet and refreshing; the infused leaves are young and whole. First-grade Longjing Tea: The quality characteristics are: flat and slightly pointed, uniform and clean; color is verdant and lustrous; aroma is tender and fragrant; infusion color is yellowish-green and clear; taste is fresh, mellow and refreshing; the infused leaves are fine and show buds. Second-grade Longjing Tea: The quality…

The tea picking technique directly affects the yield and quality of tea. A scientifically sound picking technique should accurately control the picking standards, methods, cycles, and storage of fresh leaves while balancing the relationship between picking and nurturing. Below is an introduction to the manual picking technique for high-quality green tea fresh leaves. Tea Picking Standards The picking standards are determined based on factors such as the tea plant variety, growth status, new shoot development, and the type of processed tea product. Generally, high-quality green tea is picked at a tender stage, starting with single buds, followed by one bud and one initial leaf, one bud and one full leaf, and one bud and two initial leaves. For needle-shaped teas, picking ranges from one bud and one initial leaf to one bud and two initial leaves, while flat bud-shaped teas are picked from single buds to one bud and one initial leaf. Tea Picking Period In spring, when picking fresh leaves for high-quality green tea, harvesting should commence when 5% to 10% of the buds and leaves on the tea plant canopy reach the picking standard. Based on the sprouting of buds and leaves, picking should be organized every 1…

Tea tree cuttings are the primary means of propagating clonal tea seedlings. First, select a good mother garden of tea tree cultivars. During spring planting (February to March) or autumn planting (September to October), prune red-brown, semi-lignified, healthy, pest and disease-free branches with full axillary buds from the mother garden. Cut the branches into short cuttings 3 to 4 centimeters long, each with one leaf and a full axillary bud. Ensure that the cut is smooth and diagonal. (1) Method for Cutting Insertion Thoroughly moisten the seedbed before cutting insertion. Once the surface soil is no longer sticky, draw lines according to the length of the tea leaves. Generally, the row spacing for the cuttings should be 7 to 8 centimeters, and the plant spacing should be 2 to 3 centimeters, ensuring that the leaves do not overlap. Hold the lower part of the leaf of the cutting with your thumb, index, and middle fingers, then insert the cutting straight or slightly diagonally into the soil. The depth should be such that only the petiole is exposed. While inserting, lightly press the soil around the cutting to ensure it is firmly in contact with the soil, which aids root development.…

Pu'er tea values its vintage, and many enthusiasts are passionate about collecting and drinking aged teas. When it comes to the vintage of Pu'er tea, storage is a natural topic of discussion. Besides raw materials and processing techniques, proper storage is crucial in determining the quality of Pu'er tea, ensuring it improves with age. Some tea merchants can establish professional facilities to store Pu'er tea, controlling factors such as humidity and temperature to ensure optimal aging conditions. However, for most merchants and enthusiasts, such professional storage is not feasible, and they must rely on natural conditions. Under these circumstances, the transformation and quality of Pu'er tea are largely determined by the natural climate. Natural storage of Pu'er tea essentially means dry storage. By "dry storage," we mean a clean and relatively dry environment. Cleanliness is the priority, with moderate dryness! The aging process of Pu'er tea requires both humidity and temperature. Extensive practice and scientific research have shown that the transformation of Pu'er tea involves enzymatic reactions and microbial fermentation, leading to changes in taste. Microorganisms, referred to as beneficial bacteria, play a key role in this transformation. These beneficial bacteria and enzymatic reactions thrive best at temperatures around 20°C…

The Sun-Dried Green Maocha is crafted from fresh buds and leaves of the large-leaf tea variety in Yunnan, using a distinctive low-temperature production process. The quality of the raw material determines the upper limit of the final product's quality. The freshness of the leaves is influenced by the tea plant variety, the ecological standards of its growing environment, and the age of the tea plants, with the ecological environment being of paramount importance. The production process of Sun-Dried Green Maocha: 1. Picking: Completed in the morning when the mist disperses around 8 to 9 AM, with a slight dew, the fresh leaves picked at this time retain their tenderness. 2. Spreading Out: This step typically lasts between 6 to 8 hours, depending on the moisture content of the fresh leaves. The leaves partially lose water, becoming softer, and the stems lose their elasticity, preparing them for the next step and reducing damage. 3. Withering of Fresh Leaves: Spread thinly (3 to 5 cm) to naturally lose water. 4. Kill-green Step: Wok kill-green is a traditional method used in Yunnan tea regions. When the wok reaches a certain temperature, fresh leaves are added, focusing on keeping the leaf temperature below 60°C…

The Guidong Linglong tea is said to be “born on high mountains and grown in mist.” Its basic processing methods include high-temperature fixation, moderate kneading, and low-temperature multiple drying. Using the initial unfolding of one bud and one leaf as raw material, it goes through eight processes: selection and spreading, fixation, airing, kneading, preliminary drying, shaping and raising downy hairs, cooling and regaining moisture, and final firing. The finished product boasts beautiful shape and superior quality. The appearance is delicately shaped, presenting a unique hooked curve, with a substantial body, silver downy hairs clearly visible, and a green and lustrous color; the inner quality features a clear yellow-green liquor, a fresh and high aroma, a fresh and sweet taste, and bright tender green leaves at the bottom, possessing a unique quality. In 2007, the craft of making Linglong tea was included in the first batch of municipal-level representative projects of intangible cultural heritage; in 2012, it was listed in the third batch of provincial-level representative projects of intangible cultural heritage.

Taishun County is located in the southwestern part of Wenzhou City, Zhejiang Province. It has extensive mountainous areas, distinct seasons, and abundant rainfall, providing superior natural resources and a favorable ecological environment that are conducive to tea plant growth. In recent years, Taishun County has attached great importance to the development of the tea industry. Currently, the total area of tea gardens in Taishun County is approximately 6,000 hectares, with the majority (about 60%) concentrated in the five towns of Shiyang, Yayang, Pengxi, Luoyang, and Bai Zhang. Sanbei Fragrant Green Tea is the main product in these towns, characterized by its high fragrance and rich flavor, as well as its lingering aroma after three infusions. It has won nearly one hundred awards, including the China Tea Cup, National Drink Cup, and International Famous Tea Gold Award. "Sanbei Fragrant" is the leading tea brand in Taishun County, with a comprehensive annual output value reaching 1.2 billion RMB. The tea industry has become a pillar industry in local ecological agriculture, and tea income is one of the primary sources of income for local farmers. 01 Current Situation of Sanbei Fragrant Green Tea Processing The "Sanbei Fragrant" tea regional public brand has been…

Tea, a time capsule preserving the essence of spring. A cup of spring tea soothes the mind and moistens the dry throat. For tea lovers, spring is inseparable from such a cup of spring tea. Even if you stay indoors, you can savor the fresh fragrance of myriad landscapes in a cup of tea. Spring is a delightful season for tea enthusiasts, watching the tea leaves gradually unfurl in water, as if drinking the entire spring. Even as summer approaches, tea-related activities continue unabated. For those who love tea, they integrate it into their daily life, enjoying it between three meals, under bright sunlight, and after sunset, all within the gentle flow of time. As April's beauty fades, savor a cup of richly fragrant tea, allowing the serene beauty of time to slowly unfold. As the saying goes, "Sipping tea is not merely drinking; it embodies the refined aspirations of the benevolent." For tea lovers, when holding a cup in hand, sipping slowly and gently, a warm current spreads from the tip of the tongue to the heart. Then, the lingering sweetness arises after the initial hint of bitterness, and the whole body feels rejuvenated. Liking tea is a sentiment…

The aroma and taste of Pu'er tea after brewing are determined by the raw materials, processing techniques, and storage conditions. Due to different storage environments in various places, the same tea can develop completely different flavor profiles after a few years of aging. When selecting mid-aged and older teas, in addition to considering factors such as brand, price, and vintage, where the tea has been stored and aged is also very important. Many tea enthusiasts enjoy drinking Pu'er tea from the Kunming warehouse. What are the distinctive features of these teas? Kunming is located on the Yunnan plateau at a high altitude, with relatively small annual temperature fluctuations and a climate that is moderately warm and humid. These conditions make it very suitable for storing Pu'er tea. Compared to lower-altitude warehouses with higher temperatures and humidity, Pu'er tea stored in Kunming may undergo slower overall transformation, but it enjoys high recognition among tea enthusiasts and often commands better prices for the same vintage. Characteristics of Pu'er Tea Stored in the Kunming Warehouse First, Aroma: The aroma changes are relatively noticeable, often featuring honey-like notes, but undesirable aromas such as smoky, burnt, or moldy scents are more difficult to dissipate. Second,…

The low temperature and high humidity environment of the spring tea season in Guizhou, along with the performance differences in processing equipment, affect the quality of spring tea processing. To improve the quality of spring tea products and highlight the regional characteristics of Guizhou green tea, mastering key techniques such as withering, fixation, shaping, and drying is essential. The following provides an explanation based on the critical common technologies in green tea processing: Program-controlled withered leaves in the withering room I. Withering Withering is the first process in green tea processing. Good withering can improve the efficiency of fixation and better address issues with bitterness and astringency in the tea liquor. 1. Issues (1) Thicker layers of withering leaves often require turning to ensure uniform withering, which can cause mechanical damage to the leaves. (2) Withering equipment lacks auxiliary heating devices, making it difficult to control the progress of withering. (3) During withering, the digital display temperature of the auxiliary heating device is used as a reference, while ignoring the temperature of the withering leaves. (4) The degree of withering is typically judged by the softness of the leaves and their color, neglecting the presence of stems. Program-controlled unit for…

Many tea enthusiasts, especially those who are new to Pu'er tea, can easily end up paying a high price for low-quality Pu'er. Today, for the benefit of those unsure about how to select Pu'er tea, we have compiled three pieces of advice that we hope will help you purchase better Pu'er tea. One: Selecting Loose Pu'er TeaMainly look at four factors: appearance, color, integrity, and purity. In terms of appearance: good loose tea has a brownish-red color, with plump and tightly bound buds. The grading of Pu'er loose tea is based on tenderness, with higher tenderness indicating a higher grade. Tenderness can be measured by three points: first, more bud tips and visible down indicate higher tenderness; second, tightly bound and dense leaves indicate higher tenderness; third, smooth and lustrous colors indicate good tenderness, while dry and dull colors indicate poor tenderness. Two: Selecting Pu'er Compressed TeaThe shape should be uniform and well-proportioned; the surface evenly distributed, with neat edges, no layers peeling off or surfaces flaking; thickness consistent, neither too tight nor too loose; mold patterns clear, leaves neatly bound and compressed. Raw tea has an appearance with visible white down, dark green and glossy. For aged tea, normal…

The Huangdi Neijing (The Yellow Emperor's Classic of Internal Medicine) states that "the lungs govern the skin and hair." With each breath we take, the lungs, through their function of dispersion, distribute vital energy and body fluids throughout the body to nourish the skin and hair, maintaining normal skin metabolism. If there are issues with the lungs, they often manifest through our skin. For example, dull skin without luster, roughness, and enlarged pores... To nourish the lungs and beautify the skin, according to the principle of "five colors correspond to five organs," there is a saying that "white nourishes the lungs." Mentioning white, tea enthusiasts immediately think of white tea. Silver Needle White Tea, made from tea buds, stands out among all white teas as particularly charming. Some describe it as "green snow bud" and call it the beauty among teas. Besides its high aesthetic value, Silver Needle is also rich in nutrients, with amino acid content reaching up to 9%. Its polyphenol content is also high, and after being stored for a year, it becomes richer in flavonoids. Silver Needle is not only widely recognized and consumed by the general public; its components' effects have been researched by countries…

First Article: The Coordinate Varieties and Three Aromatic Types of the Yiwu Tea Region (click to read); Second Article: Dongguan Warehouse, Kunming Warehouse, Hong Kong Warehouse, Flavor, White Frost, and the Issue of "Warehouse Making" (click to read); Third Article: The Warehousing Cycle for Yiwu Green Bud Tea (click to read); Fourth Article: Storing Pu'er Tea: Pursuing Famous Mountains or Quality (click to read)? Fifth Article: What Are the Differences Between Small Heap Fermentation, Large Heap Fermentation, and the Pu'er Evolution Theory's Ripe Tea Technology? The following is Part Five, focusing on small heap fermentation, large heap fermentation, and the Pu'er Evolution Theory's ripe tea technology. Li Yang: Next, let's talk about ripe tea. Because the last tea we tasted has taken us into another context, jumping into ripe tea. I'm not saying that this is necessarily historical fact, but we can view ripe tea as an attempt to mimic aged tea. If we have the opportunity, we can taste some very old teas and find them excellent, but when you try to make something like that, you realize it would take a lifetime. In such a situation, can we use technical means to directly present certain aspects of aged…

Green Production Technology Innovation Team, Tea Research Institute, Yunnan Academy of Agricultural Sciences / Xishuangbanna Comprehensive Test Station, National Tea Industry Technology System Mycterothrips gongshanensis, a new pest on tea plants, belongs to the order Insecta, family Thysanoptera, genus Thripidae, and species Mycterothrips. It is a cryptic bud and leaf pest that has been widely occurring in tea gardens in Yunnan province in recent years, with increasingly severe damage. I. Distribution and Damage Mycterothrips gongshanensis is prevalent in tea-growing areas of Yunnan, causing outbreaks in some tea gardens. The adult and nymph stages hide in the crevices between buds and leaves or at the tips and edges of the first leaf below the bud, feeding on the sap of young shoots and tender buds. Initially, the tips and edges of the affected leaves show yellow spots, which then gradually develop into brown patches. The buds and leaves become deformed and curled, the internodes shorten, and their growth slows down. Severe cases result in the easy detachment of leaves upon slight touch, leading to leaf fall and bare shoots, significantly affecting tea yield and quality, and potentially causing substantial economic losses in summer and autumn tea production. Damage caused by Mycterothrips…

To prevent drought damage in tea gardens and reduce losses in tea production, supplementary measures to replenish water and suppress evaporation can be taken before the onset of drought. These include irrigation to supplement water, loosening the soil and weeding, inter-row grass covering, etc., to maintain and regulate soil moisture and improve the microclimate around the tea plants, thereby enhancing the tea trees' drought resistance. Irrigation Replenishment Tea garden irrigation methods include furrow irrigation, sprinkler irrigation, drip irrigation, among others, each with its own advantages and disadvantages. Furrow irrigation is suitable for flat tea gardens and can quickly increase soil moisture levels, promptly rescuing drought-stressed tea trees, but it consumes a large amount of water, has a small impact on air humidity, and can lead to waste of water resources through surface runoff and deep seepage, as well as damaging some of the topsoil structure. Drip irrigation reduces evaporation and saves water, but it requires a higher initial investment and cannot effectively improve the microclimate of the tea garden. Therefore, in recent decades, sprinkler irrigation has been the primary method used for drought prevention and mitigation in tea gardens. Sprinkler Irrigation can not only increase soil moisture but also lower…